A tasty way to serve a less-than-prime cut of meat. Also works well with venison and lamb. Let meat cool slightly before carving, and use a well-sharpened knife.
To remove ribs, cut along tissue line from outside edge of flank toward backbone. Resulting flank should look like an opened book. Allow raisins to “plump” in milk; then mix with remaining ingredients to make a stuffing. Distribute stuffing evenly on bottom half of flank. Place top half over stuffing. Coat outside of top half lightly with additional garlic powder, salt, and a light dusting of white pepper. Bake at 350 to 375 degrees F for 45 minutes. Serve with mint jelly or cranberry sauce.